Color extract from beets and method for the preparation of same

Claim 2

The process of treating beets to recover beet pigment in a concentration and form suitable for use as a vegetable coloring agent, comprising the steps of reducing the beets to an insoluble phase and an aqueous phase in which the beet pigment along with other soluble carbohydrates, nitrates, nitrites and proteins are present in the dissolved state, subjecting the water soluble portions of the beets to carbohydrate fermentation with or without prior separation of the insoluble phase, whereby soluble carbohydrates, and some crude proteins are converted to insoluble fermentation reaction products while the beet pigment remains in the dissolved state in the aqueous phase, and separating the soluble phase containing the beet pigment from the insoluble phase.

Claim 3

The process as claimed in claim 1 in which the soluble phase is separated from the insoluble phase by filtration.

Claim 4

The process as claimed in claim 1 in which the soluble phase is separated from the insoluble phase by decantation.

Claim 5

The process as claimed in claim 1 in which the soluble phase is separated from the insoluble phase by centrifugal separation.

Claim 6

The process as claimed in claim 1 in which the fermentation comprises a bacterial fermentation.

Claim 7

The process as claimed in claim 1 in which the fermentation is an aerobic fermentation carried out while the pH is slightly on the acid side and at a temperature of from ambient to 40° C., in which a yeast inoculant and an oxygen containing gas are introduced into the aqueous phase.

Claim 8

The process as claimed in claim 6 in which the oxygen containing gas is air introduced into the liquid phase.

Claim 9

The process as claimed in claim 6 in which the yeast is introduced in an amount to maintain a maximum yeast growth without increase in oxygen level.

Claim 10

The process as claimed in claim 6 in which the yeast is introduced in an amount within the range of 1/16 to 1 pound per pound of carbohydrate in the soluble phase.

Claim 11

The process as claimed in claim 6 in which the fermentation is carried out while maintaining the pH within the range of 4 to 6.

Claim 12

The process as claimed in claim 6 in which the oxygen is introduced at a rate to maintain maximum yeast growth but not to exceed the rate of consumption of oxygen.

Claim 13

The process as claimed in claim 6 which includes the addition of nutrient selected from the group consisting of ammonia or ammonium salts and soluble phosphoric acid salts.

Claim 14

The process as claimed in claim 1 in which the separated water-soluble phase contains the beet pigment in a concentration within the range of 1-10% by dry weight.

Claim 15

The process as claimed in claim 1 in which the separated water-soluble phase is concentrated by the removal of water to increase the concentration of the beet pigment to about 2% by weight.

Claim 16

The process as claimed in claim 1 in which the separated water-soluble phase is reduced to dry powder form in which the beet pigment is present in a concentration of 1-70% by weight.

Claim 17

The process as claimed in claim 15 in which the water-soluble phase is reduced to dry powder form after reverse osmosis.

Claim 18

The process as claimed in claim 15 in which the water-soluble phase is reduced to dry powder form after molecular sieving.

Claim 19

The process as claimed in claim 15 in which the water-soluble phase is reduced to dry powder form after chromatographic separation.

Claim 20

A vegetable color composition prepared by the process of claim 1 containing beet pigment in solution in aqueous medium in a concentration of 1-10% by dry weight.

Claim 21

A vegetable color composition prepared by the process of claim 15 containing beet pigment in dry powder form in a concentration within the range of 1-70% by weight.

Claim 22

The process as claimed in claim 1 in which the insoluble phase is separated from the aqueous phase prior to fermentation of the aqueous phase.

Claim 23

The process as claimed in claim 1 in which the insoluble phase, which contains the beet fiber, is separated from the aqueous phase after fermentation whereby the insoluble phase separated from the aqueous phase includes the beet fiber and the insoluble fermentation reaction product.

Claim 24

The protein enriched beet fiber produced by the method of claim 22.

Claim 25

The process of treating beets to recover beet pigment in a concentration and form suitable for use as a coloring agent, comprising the steps of reducing the beets to an insoluble phase and a liquid phase in which the beet pigment along with other water soluble carbohydrates, nitrates, nitrites and protein are present in the dissolved state in the liquid phase, subjecting the liquid phase to aerobic fermentation, with or without prior separation of the insoluble phase, with the introduction of an inoculant in the form of yeast and an oxygen containing gas, while the liquid phase is at a pH within the range of 4 to 6 and at a temperature within the range of about ambient to 40° C to convert soluble carbohydrates, nitrates, nitrites and protein to insoluble fermentation products, and separating the resulting liquid phase into a solid component and a liquid component, the latter of which still contains beet pigment in the solubilized state.

Claim 26

The process of treating beets to recover beet pigment in a concentration and form suitable for use as a coloring agent, comprising the steps of reducing the beets to an insoluble phase and a liquid phase in which the beet pigment along with other water soluble carbohydrates, nitrates, nitrites and protein are present in the dissolved state in the liquid phase, subjecting the liquid phase to aerobic fermentation, with or without prior separation of the insoluble phase, with the introduction of an inoculant in the form of yeast and an oxygen containing gas, while the liquid phase is at a pH within the range of 4 to 6 and at a temperature within the range of about ambient to 40° C to convert soluble carbohydrates, nitrates, nitrites and protein to insoluble fermentation products, and separating the resulting liquid phase into a solid component and a liquid component, the latter of which still contains beet pigment in the solubilized state.